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Red Snapper and Asparagus with Hollandaise (DF)

This red snapper and asparagus with hollandaise sauce uses an easy blender version of the classic sauce but no need to tell your guests how easy it was!

Red Snapper and Asparagus with Hollandaise - Real Plans

Ever since we discovered the easy blender method to make hollandaise, we’ve become just a bit obsessed with it.  This red snapper and asparagus with hollandaise is a dairy free version but feel free to swap the coconut oil for ghee or butter if you prefer.

Can’t get enough hollandaise sauce? Give our citrus version a try as well to see which you prefer, then add it to any and everything!


Red Snapper and Asparagus with Hollandaise (DF)

  • 15m
  • 15m
  • 30m


  • 1 tbsp. coconut oil
  • 1 lemon
  • 1/4 tsp. paprika
  • coarse sea salt, to taste
  • 32 oz red snapper, or other thin white fish
  • 1 bunch asparagus

For the sauce:

  • 1 lemon
  • 1/3 c refined coconut oil
  • 2 egg yolks
  • cayenne pepper, to taste
  • fresh ground black pepper, to taste
  • 2 tsp. fish sauce


  1. Preheat the oven to 325F.
  2. Grease a shallow baking dish with coconut oil.
  3. Break ends of asparagus off. Juice the lemon.
  4. Layer asparagus in the bottom of the dish.
  5. Place fish on top of the asparagus and top with lemon juice, salt, and paprika.
  6. Cover dish with foil (not touching fish), and bake for 15 minutes while you prepare the sauce.
  7. For the sauce: Juice the lemon. In a small saucepan, melt ghee until hot.
  8. Place the egg yolks in a food processor set with the s-blade or use a blender.
  9. Pulse the food processor or blender to liquefy the yolks, and then slowly pour the very hot oil, or ghee, in a thin stream while the machine runs. It is important to pour in the ghee very slowly.
  10. When all the ghee is added, pour in the juice from the lemon, fish sauce and cayenne pepper to taste.
  11. The sauce should be thick but pourable. If the sauce is too thick, continue to blend while adding more lemon juice.
  12. Adjust seasonings and serve immediately.


  • 4
  • 1
  • 425
  • 39g
  • 144g
  • 2g
  • 23g
  • 19g
  • 144mg
  • 2g
  • 485mg
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